Ingredients and Weight:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 bell peppers, chopped
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 packet chili seasoning mix
- 1 cup long grain white rice
- 2 cups shredded cheddar cheese (optional)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 out of 5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the onion and bell peppers to the skillet and sauté until softened.
- Stir in the beans, tomatoes, tomato sauce, and chili seasoning mix. Bring to a simmer and cook for 15 minutes.
- Meanwhile, cook the rice according to package directions.
- Spread half of the rice in the bottom of a 9x13 inch baking dish.
- Top with the chili mixture and then the remaining rice.
- Sprinkle with cheddar cheese, if desired.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbling.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 450
- Fat: 18g
- Protein: 25g
- Carbohydrates: 45g
Dish Characteristics:
- Comforting and filling
- Flavorful and savory
- Versatile dish that can be customized to taste
- Great for a crowd or a family meal
User Comments:
- "This casserole is so easy to make and always a hit with my family."
- "The combination of chili and rice is perfect, and I love that I can add my own toppings."
- "This is my go-to dish when I'm looking for a quick and satisfying meal."
Special Precautions and Tips:
- If you don't have kidney beans or black beans, you can use any other type of beans you have on hand.
- For a spicier casserole, add more chili seasoning or a chopped jalapeño pepper.
- To make this dish vegetarian, omit the ground beef and use vegetable broth instead of water for the rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
